Carbohydrates

Question 1

What elements primarily make up carbohydrates?
• A. Carbon, Hydrogen, Oxygen
• B. Carbon, Nitrogen, Hydrogen
• C. Oxygen, Phosphorus, Hydrogen
• D. Nitrogen, Sulfur, Oxygen

Answer 1

A

Question 2

What is the primary function of carbohydrates in the body?
• A. Aid in digestion
• B. Provide structure to cells
• C. Serve as a major source of fuel
• D. Store fat

Answer 2

C

Question 3

Which monosaccharide is the most essential for brain function?
• A. Fructose
• B. Sucrose
• C. Glucose
• D. Lactose

Answer 3

C

Question 4

Which carbohydrate classification contains 3-10 monosaccharide units?
• A. Monosaccharides
• B. Disaccharides
• C. Oligosaccharides
• D. Polysaccharides

Answer 4

C

Question 5

What distinguishes glucose, fructose, and galactose from each other?
• A. Their molecular composition
• B. Their atomic number
• C. Their structural organization
• D. Their ability to dissolve in water

Answer 5

C

Question 6

What type of bond connects carbohydrate molecules together?
• A. Peptide bond
• B. α(1-4) and α(1-6) bonds
• C. Glycosidic bond
• D. Hydrogen bond

Answer 6

B

Question 7

Why do red blood cells rely exclusively on glucose for energy?
• A. They lack mitochondria
• B. They cannot absorb lipids
• C. They require ATP constantly
• D. They store large amounts of glucose

Answer 7

A

Question 8

Which transporter allows glucose entry into red blood cells?
• A. GLUT2
• B. GLUT3
• C. GLUT1
• D. GLUT5

Answer 8

C

Question 9

Dietary fiber consists of:
• A. Digestible carbohydrates
• B. Proteins and fats
• C. Non-digestible carbohydrates and lignin
• D. Starch and glycogen

Answer 9

C

Question 10

Functional fiber is:
• A. Digestible fiber found in meat
• B. Isolated, non-digestible carbohydrates with health benefits
• C. Found only in dairy products
• D. A type of disaccharide

Answer 10

B

Question 11

Soluble fiber is known to:
• A. Dissolve in water and form a gel-like substance
• B. Add bulk to stool
• C. Prevent fermentation in the colon
• D. Prevent nutrient absorption

Answer 11

A

Question 12

Insoluble fiber plays a role in:
• A. Slowing digestion
• B. Increasing fecal bulk
• C. Raising cholesterol levels
• D. Promoting bacterial growth

Answer 12

B

Question 13

What is one function of dietary fiber in the digestive system?
• A. Increasing cholesterol levels
• B. Accelerating enzyme activity
• C. Delaying stomach emptying
• D. Inhibiting nutrient absorption

Answer 13

C

Question 14

Where does carbohydrate digestion begin?
• A. Stomach
• B. Mouth
• C. Small intestine
• D. Large intestine

Answer 14

B

Question 15

Why does carbohydrate digestion stop in the stomach?
• A. It is completed in the mouth
• B. Salivary amylase is inactivated by acidic gastric juice
• C. The stomach lacks enzymes for digestion
• D. The stomach absorbs all carbohydrates

Answer 15

B

Question 16

What enzyme resumes carbohydrate digestion in the small intestine?
• A. Pepsin
• B. Pancreatic amylase
• C. Trypsin
• D. Lipase

Answer 16

B

Question 17

Which transporter is specific for fructose absorption?
• A. GLUT1
• B. GLUT2
• C. GLUT5
• D. SGLT1

Answer 17

C

Question 18

Which transporter moves glucose and galactose using active transport?
• A. GLUT1
• B. GLUT3
• C. GLUT5
• D. SGLT1

Answer 18

D

Question 19

The blood-brain barrier primarily allows entry of:
• A. Proteins
• B. Lipids
• C. Glucose via transporters
• D. Sodium ions

Answer 19

C

Question 20

Which transporter is found in the blood-brain barrier?
• A. GLUT1
• B. GLUT2
• C. GLUT3
• D. GLUT5

Answer 20

A

Question 21

During prolonged starvation, the brain can adapt by using:
• A. Amino acids for energy
• B. Ketones as an alternative fuel
• C. Fatty acids for energy
• D. Glycogen exclusively

Answer 21

B

Question 22

What happens when blood glucose drops below 2 mmol/L?
• A. The brain functions normally
• B. Mental function is impaired
• C. The body produces excess insulin
• D. The brain switches to glycogen

Answer 22

B

Question 23

The glycemic index (GI) measures:
• A. How quickly food raises blood sugar
• B. The amount of sugar in a food
• C. The amount of fiber in food
• D. The total calorie count of food

Answer 23

A

Question 24

A high glycemic index (GI) food has a value of:
• A. 10-30
• B. 40-55
• C. 56-69
• D. 70+

Answer 24

D

Question 25

Glycemic Load (GL) is a more accurate measure than GI because: • A. It only considers fiber content • B. It factors in portion size • C. It ignores total carbohydrate intake • D. It is based solely on the glycemic index

Answer 25

B

Question 26

Which statement below is correct? * A. GLUT1 and GLUT2 are both expressed in enterocytes * B. Liver, enterocytes and beta pancreatic cells express GLUT 2 * C. Muscle and adipose tissue essentially rely on GLUT1 for glucose uptake in the fed state * D. GLUT1 and GLUT3 are the main glucose transporters in the liver * E. Neurons require insulin for the activation of GLUT3

Answer 26

B

Question 27

Which below are examples of oglio and polysaccharides that are not hydrolyzed by the human body? * A. Cellulose, chonddroitin sulfate, and dextrins. * B. Cellulose, raffinose, and lignin * C. Raffinose, verbacose, and stachyose. * D. Amylopectin, amylose, and cellulose. * E. None of the above

Answer 27

C

Question 28

Choose the option below that lists carbohydrates containing the highest to lowest number of α(1-6) glycosidic bonds? * A. Glycogen > cellulose > amylopectin * B. Glycogen > raffinose > sucrose * C. Amylopectin < dextrins < glycogen * D. Glycogen > amylopectin > isomaltose * E. None of the above

Answer 28

D

Question 29

Choose the correct statement below * A. Dextrins and limit dextrins act on the disaccharide isomaltose to cleave its α(1-6) glycosidic bonds. * B. Lactase, sucrase, and isomaltaise are examples of enzymes that are mixed with chyme in the pyloric region. * C. Dextrinase/glucoamylose is an enzyme that cleaves ogliossacharides and produces isomaltose. * D. Lactose is the only tupe of carbohydrate that contains β(1-4) glycosidic bonds. * E. None of the above

Answer 29

C

Question 30

Choose the correct statement below. * A. Brain metabolism increases and reduces under resting and exercising conditions respectively. * B. Neurons oxidize most of the substrate they use for energy production. * C. The blood brain barrier displays great permeability to lipid soluble molecules. * D. Brain produces and utilizes ketones when glucose is scarce. * E. None of the above

Answer 30

C

Question 31

Which option below most likely increases the mass of the fecal matter? * A. Ingestion of foods rich in protein. * B. Ingestion of foods rich in starch. * C. Ingestion of large amounts of liquid with the food. * D. Ingestion of plant-derived foods. * E. None of the above.

Answer 31

D

Question 32

Choose the correct statement below: * A. Glucose is an alpha (1-4) monosaccharide, whereas galactose is an alpha (1-4) disaccharide * B. Bacteria in the colon ferment cellulose and cause flatulence * C. Fructose is a monosaccharide hydrolyzed by digestive enzymes to form glucose * D. Glucose molecules within cellulose are digested to provide monosaccharides * E. None of the options are correct

Answer 32

B

Question 33

Which form of carbohdyrate has the highest amount of alpha (1-4) glycosidic bonds? * A. Sucrose * B. Limit dextrins * C. Cellulose * D. Lactose * E. Stachiose

Answer 33

B

Question 34

What body tissue/cell relies exclusively on glucose for its energy supply? * A. Brain * B. Liver * C. Kidneys * D. Erythrocytes * E. All listed organs rely exclusively on glucose for energy

Answer 34

D

Question 35

Choose the correct statement below: * A. Most starch in foods is in the form of amylose * B. Cellulose is a polysaccharide of glucose found in cell walls of plants * C. Amylose is a branched polymer of glucose containing alpha (1-6) glycosidic bonds * D. Liver and skeletal muscles store amylopectin and glycogen * E. Amylopectin is branched because it contain alpha and beta (1-4) glycosidic bonds

Answer 35

B

Question 36

With regards to carbohydrates, which statement below is correct? * A. Stachyose, sucrose, and verbascose are not hydrolyzed by human digestive enzymes * B. Except for fiber, all mono-, di-, and polysaccharides are classified as carbohydrates * C. Amylopectin accounts for most of the starch in potatoes, cereal grains, and legumes * D. Glucose and lactose are monosaccharides found in fruits and milk, respectively * E. Oligosaccharides are the simplest form of dietary sugar

Answer 36

C